3 med. zucchini squash
1 tbsp. salt
1 c. flour
3-4 c. salad oil

Cut zucchini into thin strips about 3" long and about 1/4" wide (like a French fried potato stick). Put into a large bowl and sprinkle generously with salt. Set aside for 1 hour until all moisture is out of squash. Drain. Pout oil into a large skillet to 1" deep; heat oil. Put flour into a separate low pan and dredge zucchini strips in flour, doing so by the handful. Put squash into a strainer and shake loose flour from it. Dip squash into fat and fry about 5 minutes to a golden brown. Remove with a slotted spoon and place on paper toweling. Salt lightly. Keep warm in the oven until all is fried.